Author Topic: The Teach Me How To Cook Thread  (Read 312586 times)

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Dickie Dee

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Best recipe for scrambled eggs, go.

___

Tasty

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Sorry Dufus but I gotta trust my boy Ramsay :rejoice

Thanks Mamacint.

Tasty

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Just messing with ya. :lol Thanks boo.

Any other easy high-protein things I can make?

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brawndolicious

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I like to melt cheese on the pan before throwing on the eggs, and then cooking it all for as short as possible so you get a duality in texture.

Chicken is hard to mess up and meringue cookies with splenda is a dessert that's basically pure protein.

Tasty

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Splenda? :holeup

Btw I did those Ramsay eggs and they came out great, though I used a whisk-whisk so it looked more like yellow rice at the end. I also subbed in cream cheese for creme fraiche but it worked out pretty well. The only thing is that I'm never sure when to take them off the stove, the last couple times they've seemed slightly undercooked but I guess that's better than overcooked.

Gonna keep playing with this recipe the rest of the week, but good results so far. :)

Tasty

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I usually go  Med to Med-High.

Like, I think I'm doing that, but the insides are a little moist. But that might be correct.

Tasty

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I liked the slight flavor it added. I don't have chives though, and I think those would probably affect the final flavor the most.

Tasty

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I dunno, I always have to add some salt to the finished product. Then again as I've said before I was raised on salt, lol.

Tasty

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They insulted my mum's cooking :'(

Tasty

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I tried making Gordon Ramsay method scrambled eggs and failed miserably  :(

How'd they turn out?

Tasty

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Took another crack (:teehee) at the Ramsay eggs again and might have (unintentionally?) made the best goddamn scrambled eggs I've ever had in my life.



Bought chives just for this (thee day expiry date wtf??) and man they make a difference (plus some small lessons I learned from last night.) The only thing is I didn't cut them small enough, but it was still a good amount/distribution. Will improve on that for the next batch.

Fuuuuuck. They were so good. Scooped them onto my plate, added a bit of herb salt, and fuck. Fuuuuuccckkkk. So good. Those chives really make a difference. I also really tasted the smoothness (courtesy the butter) tonight too. Don't know about the cream cheese (my stand-in for creme fraiche), but I guess if it ain't broke don't fix it.

:bow Ramsay :bow2

:hyper Being able to cook at least one thing well for friends and family :hyper

Steve Contra

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Been using my new smoker a lot.  Here's an 8 pound brisket :whew
vin

Dickie Dee

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Been doing pulled pork on my Kamado but haven't ventured into brisket yet.

Seems more sensitive to overcooking (?) and just getting a good cut is something I'm still a bit unsure of.

(Nice kicks too breh - remember which kind they are?)
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Dickie Dee

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Took another crack (:teehee) at the Ramsay eggs again and might have (unintentionally?) made the best goddamn scrambled eggs I've ever had in my life.

(Image removed from quote.)

Bought chives just for this (thee day expiry date wtf??) and man they make a difference (plus some small lessons I learned from last night.) The only thing is I didn't cut them small enough, but it was still a good amount/distribution. Will improve on that for the next batch.

Fuuuuuck. They were so good. Scooped them onto my plate, added a bit of herb salt, and fuck. Fuuuuuccckkkk. So good. Those chives really make a difference. I also really tasted the smoothness (courtesy the butter) tonight too. Don't know about the cream cheese (my stand-in for creme fraiche), but I guess if it ain't broke don't fix it.

:bow Ramsay :bow2

:hyper Being able to cook at least one thing well for friends and family :hyper

I made this recipe 2 days ago except I added the butter first then cooked 3 or 4 crushed garlic cloves in the butter first for a while then took it off the heat and let cool. Followed normal recipe procedure except right at the end I added halved grape tomatoes just late enough that they wouldn't heat and start releasing water.

My gawd  :lawd

Don't know if this is a repeatable recipe, don't know how to keep the tomatoes from making the whole thing watery and runny, but for this one shinning moment  :aah
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Steve Contra

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Brisket is tougher than pulled pork, a bit easier than ribs (which can dry out quick).  I'd suggest getting Aaron Franklin's new book for tips (in fact I have an extra one if you want it).
vin

Steve Contra

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By the way Ramsay Eggs is a just an easier recipe from James Beard tha Gawd.  Takes 30 minutes to set instead of 5, but fuuuuuuuuuuuuuck it's worth it.  Also tarragon in the eggs.chives.  And chervil if it's season :lawd
vin

Tasty

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Improved my Ramsay method eggs. One big difference was cooking them in a small pot instead of a frying pan (no idea why he calls that pot a pan in the video). It definitely makes mixing the eggs a lot easier. I didn't have any of that cream, but I used about a tablespoon of Fage whole yogurt, and it came out awesome.

Gonna try to get some chives for next time.

The pan/pot thing is probably one of those Englishisms.

Also chives make a huge difference IMO. And I used to think I didn't like/care about chives.


Is there some vegetarian equivalent to a steak, something that really just needs a touch of spice and salt to be turned into a full meal?

I recently realized that one of the reasons I love meat is that it's dead simple to cook something tasty using meat. Any idiot can do it, which includes me.
It always feels like I'd need like 25 different ingredients and 2 hours in the kitchen to make something similarly satisfying that's vegetarian.

Help me, brehs!

Beezy

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Seitan is the best I can think of. Lots of different brands and types though. Just check your local grocery store. Should be in the cold section, not frozen.

Freyj

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brehs

that chickpea salad is the real deal

There's an Italian place where I grew up that has a house salad with the best vinaigrette I've ever had and tons of chickpeas and garlic.

 :dead

Seitan is the best I can think of. Lots of different brands and types though. Just check your local grocery store. Should be in the cold section, not frozen.

I'm not even necessarily looking for a "like meat" solution. I just want something simple and flavorful that doesn't make me feel like a rabbit.

Maybe I should just eat lots of eggs and focaccia. I guess pizza in general might be a good solution. All these carbs tho...

chronovore

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Re: The Teach Me How To Cook Thread - Hosted by Cohen, OnkelC, Frag and Patel
« Reply #1582 on: August 06, 2015, 02:48:51 AM »
:drool

Brehvolution

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Re: The Teach Me How To Cook Thread - Hosted by Cohen, OnkelC, Frag and Patel
« Reply #1583 on: August 06, 2015, 10:12:40 AM »
:noah
©ZH

Tasty

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Re: The Teach Me How To Cook Thread - Hosted by Cohen, OnkelC, Frag and Patel
« Reply #1584 on: August 06, 2015, 10:19:13 AM »
Come cook for me Esch :noah

Phoenix Dark

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Re: The Teach Me How To Cook Thread - Hosted by Cohen, OnkelC, Frag and Patel
« Reply #1585 on: August 06, 2015, 11:55:13 AM »
I decided i'd try my hand at frying some chicken. I've been playing around with the idea of doing this for so long lol. Did a buttermilk brine with some spices for about 20h, then did a crust with lots of paprika, garlic, old bay, cayenne, black pepper, flour, baking powder and corn starch. I think it turned out really really well. Juicy meat, flavorful, crunchy crust that stuck to the chicken. Next time I'll be working on making my own Nashville style hot chicken.

:aah


(Image removed from quote.)

:lawd

Yup, garlic and cayenne are the cheat codes to god tier fried chicken.
010

Dickie Dee

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Re: The Teach Me How To Cook Thread - Hosted by Cohen, OnkelC, Frag and Patel
« Reply #1586 on: August 06, 2015, 06:58:17 PM »
Made some pork tenderloin last month, made a simple brine with steak spice and some brown sugar and paprika...but damn if it didn't come out right. I made 6 of them since we were cooking bulk for guests at our cottage. (post-funeral thing for my Aunt RIP :( )

Did a quick google check and just did it on a simple 7-6-5 plan (7 min one side, 6 min the other, shut it off but let it sit 5 min in the heat).

Went over ridiculously well, like I've had 3-4 independent complements since then about how damn good that pork was. My uncle (the widower) gave me crazy thanks for helping to give her a good send-off  :tocry
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sarslip

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Re: The Teach Me How To Cook Thread - Hosted by Cohen, OnkelC, Frag and Patel
« Reply #1587 on: August 14, 2015, 09:13:18 AM »
one unlucky seabass i caught in the atlantic


scaled, gutted, decapitated, and baked with minimal accoutrements



served over rice with some grilled veggies and baked tomatoes



Simplicity is the essence of good taste
.  In cooking this applies equally to steaks, and fish.  Sea bass is without a doubt one of the best tasting fish you can have.  I'm no expert on fileting fish, but if you bake it for a bit (20-25m at 350-400f) the skin comes right off the meat, and the meat comes right off the bones.  No filet skills needed. 

Fifstar

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Re: The Teach Me How To Cook Thread
« Reply #1588 on: August 14, 2015, 01:07:31 PM »
That looks fantastic
Gulp

Beezy

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Re: The Teach Me How To Cook Thread
« Reply #1589 on: August 14, 2015, 05:07:05 PM »
Do you eat the head too?

sarslip

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Re: The Teach Me How To Cook Thread
« Reply #1590 on: August 14, 2015, 06:45:22 PM »
Do you eat the head too?


I buried it in the garden  :mynicca

Olivia Wilde Homo

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Re: The Teach Me How To Cook Thread
« Reply #1591 on: September 07, 2015, 12:40:36 PM »


I felt like posting this.  This has been my breakfast for about three months straight and it still kicks ass to me:

- 4 whole eggs
- Some butter
- Two big spoonfuls of sour cream
- A squirt of lemon juice
- A small spoonful of Hungarian paprika and pepper that I picked up when I was in Budapest (probably a year's supply for maybe $3)

I cook this all in a pot on low temperature while stirring.  I add the other three later in that order.

Then in another pan, I have a small bit of garlic and herb butter, some mushrooms, and some cherry or grape tomatoes.  I just kind of leave it alone, except at the halfway point I flip the mushrooms over.  They both finish around the same time.  Probably takes around 10 minutes to cook.  My picture taking skills suck but fuck it, whatever.
🍆🍆

Phoenix Dark

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Re: The Teach Me How To Cook Thread
« Reply #1592 on: September 07, 2015, 02:15:38 PM »
I'll eat 4 eggs for breakfast as my pre-workout meal. Under normal circumstances the most I'll eat is 3.
010

ToxicAdam

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Re: The Teach Me How To Cook Thread
« Reply #1593 on: November 27, 2015, 09:22:57 AM »
My problem with mayo is that usually restaurants put too much on. It nukes the flavor of whatever you are eating, like drowning a salad in too much dressing.  Mayo is okay if there is a tiny smear of it, but even then, I'd rather just have a spicy or sweet condiment instead.


Syph

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Re: The Teach Me How To Cook Thread
« Reply #1594 on: April 13, 2016, 03:20:07 PM »
So that's where you've been lol
That looks real good though, especially that first pork loin platter whew save me some
XO

seagrams hotsauce

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Re: The Teach Me How To Cook Thread
« Reply #1595 on: April 13, 2016, 03:58:38 PM »
Jesus christ man, you're killing me

Cerveza mas fina

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Re: The Teach Me How To Cook Thread
« Reply #1596 on: July 07, 2016, 05:05:16 AM »
Made some dumplings yesterday

-minced chicken
-paprika
-spring onion
-carrot
-spices

Shit was great, today I'm working form home and gonna fry the leftovers on a pan.

Cerveza mas fina

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Re: The Teach Me How To Cook Thread
« Reply #1597 on: July 07, 2016, 05:18:31 AM »
So good:


Cerveza mas fina

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Re: The Teach Me How To Cook Thread
« Reply #1598 on: July 13, 2016, 04:05:30 AM »
Yesterday made some tabouleh and tzatziki, and oven baked some organic falafels.

Tabouleh:
-2 cups of finely chopped parsley
-1/2 cup finely chopped mint
-cup of bulgur / cooked for 10 min and then baked off for 20 min at 200 celcius
-table spoon olive oil
- 2/3 small limes squuezed out
-salt pepper
-half a cucumber, took out pits, chopped in cubes
-2 medium tomaties, chopped in small pieces and squeezed out the juice before adding

Tzatziki
-two big tablespoons of Skyr https://en.wikipedia.org/wiki/Skyr
-garlic
-salt pepper
-squeezed lime
-drop of olive oil
-chopped dill

Cerveza mas fina

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Re: The Teach Me How To Cook Thread
« Reply #1599 on: July 13, 2016, 04:05:52 AM »
« Last Edit: July 13, 2016, 04:11:43 AM by Premium Lager »

Rufus

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Re: The Teach Me How To Cook Thread
« Reply #1600 on: July 13, 2016, 10:33:17 AM »
That's not enough tzatziki. Never enough tzatziki. :drool

Cerveza mas fina

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Re: The Teach Me How To Cook Thread
« Reply #1601 on: July 18, 2016, 05:01:29 AM »
Full grain base, pizza sauce, lil bit mozarella, organic mince and some fresh basil. Stuff couldn't be easier.



« Last Edit: July 18, 2016, 05:07:30 AM by Premium Lager »

Cerveza mas fina

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Re: The Teach Me How To Cook Thread
« Reply #1602 on: July 18, 2016, 06:03:11 AM »
Oh yeah, too many languages in my head  :lol

fuldkorn - danish
volkoren - dutch
pelnoziarnisty - polish


Rufus

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Re: The Teach Me How To Cook Thread
« Reply #1603 on: July 18, 2016, 08:25:31 AM »
If it's vollkorn, you're gonna feel full after a single slice. o.o

Cerveza mas fina

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Re: The Teach Me How To Cook Thread
« Reply #1604 on: July 18, 2016, 01:45:48 PM »
Yeah its pretty filling

Dufus you turn on the oven and slide it in

sarslip

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Re: The Teach Me How To Cook Thread
« Reply #1605 on: October 04, 2016, 10:09:22 AM »
you know this thread says teach me how to cook but...

ya'll ain't teachin' anybody... ur just showing off damnit :doge

 :confused

"Simple marinade - gochujang, a tablespoon of brown sugar to aid browning, zhenjiang vinegar, hoisin sauce, a dash of veggie oil. "


Cerveza mas fina

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Re: The Teach Me How To Cook Thread
« Reply #1606 on: January 30, 2017, 07:44:07 AM »
Some greens don't store as well as other. Sealed container is always a must.

Mupepe

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Re: The Teach Me How To Cook Thread
« Reply #1607 on: January 30, 2017, 01:35:30 PM »
I've never cooked kale so can't help you there.  But spinach, green beans, broccoli and romaine lettuce are my go tos for greens and they all keep pretty well.

Mupepe

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Re: The Teach Me How To Cook Thread
« Reply #1608 on: February 01, 2017, 11:15:39 AM »
any sausages that aren't breakfast sausages.  And I mean wieners, not pan sausage.  Big fat wieners.

VomKriege

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Re: The Teach Me How To Cook Thread
« Reply #1609 on: February 01, 2017, 11:38:46 AM »
what are some foods that go well with mustard? i love the sauce but most of what I eat I don't feel like having mustard with it

Yeah sausages. A lot of cooked pork pieces too are just fine with it (filet mignon, chops, knuckle).
Cold chicken (though Mayo is good pairing too) & a lot of poultry go fine with it.
Rosbeef and most red meat.
Rabbit.
Horse.
Pasta as well (mix a hint with cream).

Anything tasty enough the flavor will not be killed by mustard.
But well, you know, French here. Mustard is by far the most common sauce/condiment here.
Also mustard can come in several form, mild or spicy. German white sausages are better served with a sweet mustard.
ὕβρις

VomKriege

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Re: The Teach Me How To Cook Thread
« Reply #1610 on: February 01, 2017, 03:42:36 PM »
Yay.
ὕβρις

Fifstar

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Re: The Teach Me How To Cook Thread
« Reply #1611 on: February 01, 2017, 05:08:15 PM »
I like mustard as a condiment on cheese sandwiches.
Gulp

thisismyusername

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Re: The Teach Me How To Cook Thread
« Reply #1612 on: February 01, 2017, 06:28:11 PM »
I like mustard as a condiment on cheese sandwiches.

You mean grilled cheese? :wtf

Fifstar

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Re: The Teach Me How To Cook Thread
« Reply #1613 on: February 02, 2017, 08:51:39 AM »
I should try that but I can't help but feel that would fuck with the flavor of the cheese. I mean good cheese is expensive. Gotta let that stand on its own.

You're right, I wouldn't use it with an good aged cheese either. For mild cheese like middle aged Gouda or Emmentaler that you quickly throw on your breakfast slices it works well however. The cheese enhances the mustard and not the other way round. Try sweet bavarian mustard as well. Works better than you think.

VomKriege mentioned it already but you can also put mustard on roast meast before you put it in the pan, works well on winter style roasts. Either pork, veal or beef will work.
Here is a nice Cordon Bleu that incorporates mustard:

I like mustard as a condiment on cheese sandwiches.

You mean grilled cheese? :wtf

Nah, just a slice of bread with cheese, preferably whole grain bread. It's a central europe thing.
Gulp

Cerveza mas fina

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Re: The Teach Me How To Cook Thread
« Reply #1614 on: February 02, 2017, 11:29:13 AM »
mustard on cheese :drool

or jam on cheese :drool

chronovore

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Re: The Teach Me How To Cook Thread
« Reply #1615 on: February 06, 2017, 08:12:28 AM »
i figured it was mostly red meat :shaq2

i'll try it with chicken

also, whole grain mustard, yay or nay?


Stone ground mustard? That's a big FUCK YEAH. Primo.

Momo

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Re: The Teach Me How To Cook Thread
« Reply #1616 on: November 20, 2017, 12:05:12 AM »
bump, looking for interesting potato salad recipes (adding bacon bits alone doesnt qualify lmao), I made potato salad yesterday and although i loved all that evil, evil carbs, wondering if I can try and mix it up.

Corporal

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Re: The Teach Me How To Cook Thread
« Reply #1617 on: November 20, 2017, 05:59:30 AM »
bump, looking for interesting potato salad recipes (adding bacon bits alone doesnt qualify lmao), I made potato salad yesterday and although i loved all that evil, evil carbs, wondering if I can try and mix it up.
I'll just assume you use "adding bacon bits" to refer to the Bavarian style potato salad. Which means you have probably not yet experimented with Swabian potato salad.

But first things first. For a good potato salad, you need a good potato. Yukon Gold or other such firm cooking and waxy  kind is okayish, but they still lack the taste and consistency a good German Kartoffel can offer. Still, it's good enough I guess.

Another warning: You'll need some beef broth, as usual in German tater salad recipes - ideally really fatty/lardy stuff and rich in taste. When in doubt, add oil. In fact, do add oil. There is always room for doubt. Keep in mind to use taste-free oil such as sunflower seed oil.
Also, there will be some German ingredients that are probably hard to substitute and find, such as "mild" (to avoid misunderstandings: NOT sweet) mustard and Essig Essenz.

Gently heat the broth to a low heat, add sugar, salt, German mild mustard and ideally taste-free, non-fancy white vinegar (my Swabian relatives actually use Essig Essenz, which is concentrated vinegar acid), some ground pepper. Dump a whole load of diced onions into that, bring the whole thing to a boil and  immediately set it aside so the onions can soak in the broth mix.

Boil the taters in salted water until they're tender. While they're still warm, peel them. No need to do it while they're still piping hot, of course, but they need to still retain some heat in them. Slice them, put them in a bowl, add the broth-onion mix and stir very gently until roughly homogenous. Don't dally, though, ideally you'll be done with two or three stirs. Cover, and let the salad sit at least for 45 minutes. Before serving, you may need to add some more salt and pepper - it depends on the individual potatoes, sometimes they really absorb the salt and pepper. In general, I find these salads use up a surprising amount of salt.

Cook's privilege: You can eat it while it's still warm. :doge



Modifications:

You can, by all means, add bacon. Bacon works with almost everything. Swabians would decry it for not being authentic, though. Let them cry. (Do add the bacon grease to the broth if you do!)

Also look into cucumbers, unpeeled&sliced, add salt&stir, let sit for a while, press to squish out the water. Gives it the best consistency and prevents the salad from becoming runny/watery. If you want to, you can even add the drained slices to the broth after you take it off the heat, or shortly before you mix everything. Too rich for my taste that way.

If you have some pickles, they might also be diced and add a nice flavour - the pickle juice can also be added to the broth. Don't overdo it though.

Before serving, you might consider sprinkling some light drizzle of pumpkin seed oil on potato salad. I find that it matches taters well, as long as you don't overdo it.
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Corporal

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Re: The Teach Me How To Cook Thread
« Reply #1618 on: November 20, 2017, 05:59:40 AM »
One of these days I will figure out how I always end up double-posting on this friggen board. Dammit. :lol
« Last Edit: November 20, 2017, 06:04:02 AM by Corporal »
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Momo

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Re: The Teach Me How To Cook Thread
« Reply #1619 on: November 20, 2017, 06:17:09 AM »
Potato salad god :lawd